Vermicelli with Sauce alla Sofia

With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.

Cook pasta in a 6- to 8-quart pot of boiling until al dente.

Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil.

Transfer pasta to a large serving bowl, then pour sauce over top and toss well.

Serve immediately.

Sauce can be made 1 hour ahead and kept, covered, at room temperature.